Ingredients
-
500 g Basa or catfish fillets diced
-
2 pcs onions chopped
-
3 pcs Garlic cloves chopped
-
100 g Smoked bacon lardons
-
50 ml Wine
-
1 tbs Tomato puree
-
2 tbs Red paprika
-
100 g Creme Fraiche
-
300 g Wide or ribbon shape pasta
-
2 tbs Olive oil
-
3 pcs Bay leaves
-
20 g Butter
-
1 teaspoon Salt
-
a pinch Black pepper
Directions
Perkelt is actually a Croatian version of the Hungarian word pörkölt, which means – to roast.
Originally a traditional Hungarian dish, perkelt is widespread in eastern Croatia, northern Serbia, as well as in Slovakia and Czech Republic. It’s a simple, quick and tasty meal.
There is a whole range of variations of this dish, as well as the meats from which it is made. It is possible to find some beef, pork, chicken, duck, lamb and even fish perkelt. I really like perkelt from catfish.
Steps
|
1
Done
|
Heat the oil (or lard) in a pot and fry the smoked bacon for a few mins. Remove bacon from oil and put it aside, because we will use it later. We have used bacon just for smell and to improve flavour. |
|
2
Done
|
Add onion on that oil and fry until it gets transparent, then add paprika, meat and chopped garlic. Keep frying just for a few minutes – catfish doesn’t need much time to be ready. This is a secret for a good perkelt – fry paprika with meat and onions. |
|
3
Done
|
Add wine, salt, pepper, tomato puree and bay leaf. Cook 10-15 minutes until the meat softens and you get thick sauce. |
|
4
Done
|
While perkelt is cooking, in another pan cook the pasta. Don’t forget to add salt in water where the pasta is cooking, and nothing else. For the best flavour, pasta only needs salt. |
|
5
Done
|
In another wide pan, heat the butter, add fried bacon from step 1 , crème fraiche and previously cooked pasta. Mix it all together and season with dried parsley. |
|
6
Done
|
Serve perkelt with pasta. |
2 Comments Hide Comments
Looks delicious!
Hоwdy! This post could not be written any bettеr!
Reading this post reminds me of my good old room mate!
He always kеpt talking aboսt thіs. I wіll forward this write-up to him.
Pretty sure he will have a good read. Many thanks for sharing!